Peanut Butter Cookie Bars

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/3	cup light corn syrup
3	tablespoons butter or margarine, softened
3	tablespoons peanut butter
1	tablespoon plus 1 1/2 teaspoons water
1 1/4	teaspoons vanilla
	Dash salt
3 1/2	cups powdered sugar
Caramel Layer
1	bag (14 oz) caramels, unwrapped
2	tablespoons water
1 1/2	cups unsalted dry-roasted peanuts
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)

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1.				Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.				In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3.				In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4.				In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Stuffed Chicken

"Healthified" Stuffed Chicken Parmesan

47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.

6	boneless skinless chicken breasts (about 5 oz each)
1	box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2	oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4	cup shredded Parmesan cheese
1/2	teaspoon dried basil leaves
1	clove garlic, finely chopped
1/4	cup fat-free egg product
12	stone-ground wheat crackers, crushed (about 1/2 cup)
1	teaspoon dried basil leaves
1/2	teaspoon pepper
1	cup Muir Glen® organic Italian herb pasta sauce

1.	Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2.	In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3.	In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4.	Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

Chicken Risotto

4 Chicken Breasts
1 cup risotto (uncooked)
1 1/2 cup regular rice (uncooked)
1 medium onion, diced
1 carrot, grated
2 cups chicken broth
1 cup water
3 T. Olive Oil
Pepper
Garlic Salt
Saffron
Salt
P. Cheese
3 cups raw baby spinach

Saute the diced onion in the olive oil. Add the raw risotto and brown lightly for a few minutes. Then add one cup of the chicken broth. Cover and cook on medium heat for about 5 minutes of until more of the moisture is absorbed. Then add the other cup of chicken broth. Cover and cook on medium heat for about 7 minutes or until most of the moisture is absorbed. Add cubed raw chicken and one cup of water. Cook on medium heat for 5 to 10 minutes. Some of the moisture will not soak in at this time. Add in the plain rice after it has been cooked in a rice cooker. Stir together. Add one carrot grated. Add a few tablespoons of P. cheese. Add a few flakes of Saffron. Add the spinach. Top with garlic salt, pepper and salt.

Suggestion: Serve hot with frozen sweet corn and fresh roles.

Brown Rice Pilaf

Brown Rice Pilaf
1 tablespoon vegetable oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice (not instant)
2 1/2 cups chicken broth or vegetable broth

In a medium-size sauce pan, heat oil over medium-high heat. Add onion and garlic; cook, stirring until onion is golden, about five minutes. Add rice and saute for 1 minute.

Add broth and bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 50 to 60 minutes. Uncover rice and let stand for 5 minutes before serving.

Corn Bread

Got this recipe from Kip who got it from his friend from Kathy.

This side dish was born of desperation because I got home from a dentist appointment with one of the kids too late to make yeast bread. Corn bread is something that can be made quickly. It proved a wonderful change of pace. And, since this is a Marie Callendar-style corn bread (meaning it's quite sweet, almost more of a corn cake than a corn bread), it put smiles on faces all around the table. It's also heavy enough to fill everyone up on soup night.

Corn Bread
2 cups flour
2 cups corn meal
1 1/3 cups sugar
2 teaspoons salt
2 Tablespoons baking powder
2 eggs
2 cups milk
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees

Pizza Sauce

Pizza Sauce

Half jar of tomato or pasta sauce
Salt
Garlic salt
Sugar
Cream Cheese
Sour Cream
Oregano

heat and mix together to taste

Bread Sticks/ Pizza Bread Dough

Bread Sticks/ Pizza Bread Dough

4 c. of water
1 1/2 T. SAF Yeast
10 to 15 c. white flour (or wheat)
1/2 to 1 c. wheat germ
2 T. powdered milk
1 1/2 T. Gluten
2 Blobs Lecithin
1/2 c. olive oil
1/2 c. honey
1 T. salt
2 T. Oregano

After the dough is kneaded, shape the dough into bread sticks on a jelly roll pan. Let rise one hour. Sprinkle with oil or butter, salt, oregano and Parmesan cheese.

Bake at 350 for 17 to 19 minutes.

CPK Pizza

Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 teaspoon yeast
½ cup plus 1 tablespoon warm water
(105-110 degrees F)
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons extra virgin olive oil

Honey-Wheat Pizza Dough:
1 teaspoon yeast
½ cup plus 1 teaspoon warm water
(105-110 degrees F)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
4 teaspoons extra virgin olive oil

Note:
The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

To make the dough:
1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.

5. Note: The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will become later. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight covered airtight.

6. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).

7. Roll the smaller dough into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

8. Place the newly formed dough balls in a glass casserole dish, spaced far apart for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza:
1. Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza:
1. Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won’t become soggy or sticky from the sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn’t move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

3. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don’t attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

Carrot Cake

Carrot Cake
I found this recipe on Allrecipes.com, but I changed it to cut down the sugar and add some whole grains. This is the adapted recipe.

Ingredients

• 4 eggs
• 1 1/4 cups canola oil
• 1 cup white sugar
• 2 T. Pure Maple syrup
  
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1 1/2 cup all purpose flour
  
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 to 2 teaspoons ground cinnamon
• 3 cups grated carrots

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in optional pecans or chocolate pieces. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Can-Can Chicken (Legs)

** Do not make this with chicken legs. It it too hard to get all of the bones out of the final mix.

Can-Can Chicken
This is a creamy chicken crock pot dinner.

8 to 9 hours before dinner time:
5 chicken legs (bone-in)
1 cup water
2 T. olive oil
1 packet dry Italian dressing
4 T. salt
1 large (or 2 medium or 3 small) onion

Add all ingredients to the crock pot and set on low heat for about 8 hours.

30 minutes before dinner time:
3/4 cup flour (can be whole wheat)
1 to 2 cups milk
4 to 6 oz. cream cheese
8 oz. sour cream
3 T. salt

Before adding anything to the cooked chicken take time to break up the chicken and fish out the bones. There will be a large bone and 1 to 3 other small bones with each leg.

When most of the bones and joints are out, add the milk and flour. Mix with the chicken, onions and liquid in the crock pot. Cut the cream cheese up into small cubes, soften the cubes and then add them to the crock pot. Finally mix in enough sour cream to create the consistency that you like. Salt to taste.

Serve over rice and with corn or stir fly vegetables.